The juiciest, most tender Brown Sugar Glazed Ham ever and it’s SO easy! Only a few simple ingredients to an incredible ham that will be a hit at your next holiday party! (Thanks to Truvía® for sponsoring this post!)
Happy Friday! Anyone else counting down the days until Thanksgiving? I’m so looking forward to a little break from the usual, mundane schedule and to seeing my family in Arizona! Hip hip, HOORAY! But also because… food. Give me all the food! 😉�
To get you in the mood for the holidays, is hosting a virtual “Friendsgiving” celebration! You’ll be getting an appetizer, entree and dessert recipe all made with Truvia products that are perfect for your Thanksgiving (or Friendsgiving) feast!
The Wicked Noodle kicked off the party with an INCREDIBLE appetizer. SO making it! I have the main dish, which is this tender Brown Sugar Glazed Ham recipe, and will be sharing a dessert recipe soon, which I’m sure will be amazing!
Have I told you lately how much I l-o-v-e Truvia products? I love baking with them and am so excited to be in my second year working with them, promoting a product I love.
Now, let’s talk ham! I’ve cooked ham before but I’ve always used the little bag of brown sugar glaze mix that comes with the ham. I decided to get out of my comfort zone a bit and make my own this time. (Also, because my ham didn’t come with a packet this time, haha!)
The glaze recipe is a mixture of , apricot preserves, dry mustard and a little water. That’s it! The ham slowly cooks in the oven for two hours and soaks in all that apricot and brown sugar flavor. It really makes a tender and juicy ham, with a bit of sweetness.
I know turkeys are usually the star of the Thanksgiving table, but maybe you need to add a ham to the table this year, too? 😉� Also, hams are great for Christmas Eve! (wink, wink)
Don’t forget to check out all the recipes from Truvia’s Friendsgiving celebration! I’ll be sharing all the recipes on and to be sure you don’t miss any. Happy Friendsgiving!
This is a sponsored post brought to you by Truvía® and as always all the opinions are my own.
.
